Laitues aux Crevettes (lay-too oh crch-vet) can either be served as a light lunch or, baked in individual ramekin dishes, as a first course to a lunch or dinner party.
8 fl. oz. double cream
2 teaspoons prepared French mustard
1 teaspoon Worcestershire sauce -g teaspoon cayenne pepper g teaspoon grated nutmeg
2 teaspoon salt
½ teaspoon black pepper
½ teaspoon Tabasco sauce
1 teaspoon cornflour dissolved in
1 tablespoon cream
2 small lettuces, coarse outer leaves removed, washed, shaken dry and shredded
1 tablespoon butter
8 oz. shrimps, shelled
4 medium-sized tomatoes, blanched, peeled, seeded and chopped
2 teaspoons lemon juice
2 oz. Parmesan cheese, grated
Preheat the oven to fairly hot 375CF (Gas Mark 5, 190 C).
In a medium-sized saucepan, combine the cream, mustard, Worcestershire sauce, cayenne, nutmeg, salt, pepper, Tabasco sauce and the cornflour mix-ture. Set the pan over low heat and cook the sauce for 3 to 4 minutes, or until it is thick and smooth. Remove the pan from the heat and stir in the shredded lettuces. Stir well to coat them thoroughly. Set aside.
Using the tablespoon of butter, gener-ously grease a large baking dish. Spread half the lettuce mixture in the bottom of the dish. Cover with the shrimps and cover the shrimps with the chopped tomatoes.
Spread over the remaining lettuce mix- ture. Sprinkle over the lemon juice and the cheese.
Place the dish in the centre of the oven and bake for 35 to 40 minutes, or until the lettuce is tender and the top lightly browned.
Remove the dish from the oven and serve immediately.